Preparation

• Prepare meat. Stovetop method: Add meat to a large pot with 1 onion peeled and cut in half, 3 cloves garlic, peeled and smashed and 1 tablespoon salt. Add enough water to cover the meat by three inches and then bring to a boil and cook until tender, about 2 to 2.5 hours.
• Crockpot method: Add meat to a large pot with onion, garlic, and salt. Add enough water to cover the meat by three inches and then set on low for 10 hours.
• Once meat is cool, cut into 1.5-inch slices going against the grain and then shred by hand. Set aside.
• Prepare chili peppers. While meat cools, toast chili peppers over an open flame on the stove until blistered all over. Add peppers to a bowl lined with a plastic produce bag, cover, and allow them to sweat inside the bag for at least 15 minutes. Remove charred skin by scraping it off with a dull knife. Slice or chop the peppers to your desired size.
• Prepare the remainder of your ingredients. Chop tomatoes. Slice remaining onion into thin half moons.
• Sauté ingredients. Heat pan until hot, add 3 tablespoons cooking oil, then add onion and tomato and cook until translucent, about 3 minutes. Add chili peppers and meat. Sauté for an additional 15 minutes. Taste and adjust salt, if necessary. Cover, lower heat, and simmer for at least 30 minutes.
• For a juicier meat, add one cup of the beef broth before covering.